2 3/4 cups white sugar
3 tablespoons butter
3 tablespoons butter, softened
8 tablespoons cornstarch
1 cup corn syrup
1 cup chopped pecans
1 1/2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 cup whole wheat milk
1 cup flaked coconut
1 cup raisins
1 cup sliced almonds
1 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, cream together sugar, butter and cornstarch. Mix in corn syrup, pecans and flour. Stir in coconut, raisins and almonds.
On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 1 inch squares. Place 1/2 inch from each side of each square to form a ring around the outside edge of the pan. Return pan to oven to preheate.
Bake in preheated oven for 30 to 35 minutes, stirring occasionally. Reduce heat to 350 degrees F (175 degrees C). Remove pan from oven to wire rack. Cool completely.
When pan is cool, crumble pecans and coconut and place in refrigerator to cool completely. Sprinkle with chopped pecans and coconut; place them in freezer. Beat the corn syrup mixture with the cornstarch mixture until smooth. Stir in the flour mixture; mix well. Press the pecans into the pan and drizzle with coconut icing.